Spiced Kombu Seaweed and Cannellini Beans Bowl
- Cannellini beans215 g716 kcal
- Canola oil26 ml230 kcal
- Dried dill weed4 g10 kcal
- Dried oregano3 g8 kcal
- Green beans204 g63 kcal
- Jerusalem artichoke79 g58 kcal
- Kombu seaweed168 g72 kcal
- Savory1 bunch54 kcal
- Sea salt6 g0 kcal
- Tarragon1 bunch18 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Creole-inspired comfort food: tender kombu seaweed paired with green beans and jerusalem artichoke and cannellini beans, finished with savory and tarragon and a hit of dried dill weed and dried oregano. 1. Pat the kombu seaweed dry and season with sea salt, dried dill weed and dried oregano. 2. Heat canola oil in a heavy pan and sauté the kombu seaweed until it develops a deep golden crust, about 14 minutes. 3. Add green beans and jerusalem artichoke to the pan and cook until just tender, stirring in savory and tarragon for fragrance. 4. Cook the cannellini beans separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.